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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Record your recipes and experiments — organized cooking journal
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Record your recipes and experiments — organized cooking journal
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Combine first five ingredients in a small saucepan. Cook over low heat until marmalade melts; remove from heat and set aside. Place chicken in a 13x9 baking dish coated with cooking spray. Bake, uncovered, at 450 for 10 minutes. Pour marmalade over; cover and bake at 350 for 30-35 minutes or until chicken is done. Combine rice and orange rind. Spoon 1/2 C rice mix onto each plate. Place 2 thighs over the rice. Spoon marmalade mix from baking dish over chicken. Garnish with orange slices if desired.